Kashmiri Qambargah

from Brent Thompson


The recipe originally came from a Kashmiri cookbook that Brent came across while living in India.


  • 12 lamb rib chops, large
  • 1 tsp. ginger powder
  • 1 tsp. cayenne pepper
  • 4 cardamoms, black
  • 2 cardamoms, green
  • 2 cinnamon sticks
  • 6 cloves
  • 2 bay leaves (Indian tez patta)
  • 1 piece of mace (or grated nutmeg)
  • 2 Tbs. fennel seed
  • 1 liter milk
  • thick, beaten yoghurt
  • besan batter (made from besan and water)
  • ghii
  • salt to taste
  1. Flatten chops.
  2. Tie spices in a muslin/cheesecloth bag.
  3. Heat the milk.
  4. Add meat and the bag of spices and simmer until liquid evaporates and chops are tender.
  5. Dip each chop in beaten yoghurt, then dip in batter, then fry on both sides in ghii.
  6. Serve. (Some like to rub garlic on the chops before dipping.)

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